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“A very easy, and incredibly delicious Mexican-style stew. It can easily be made vegetarian by substituting saitan, tempeh, or something else for the pork, and vegetable broth.”

Ingredients Nutrition


  1. In a large saauce pan, heat oil over medium heat.
  2. Season pork with salt and pepper. Cook until browned on all sides, 6-7 minutes.
  3. Transfer pork to a plater and set aside(reserve pan)
  4. Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally until onion begins to ssoften aabout 4-5 minutes.
  5. Add chiles and cook until fragrant, about 1 minute.
  6. Add broth, hominy, tomatoes, pork and 2 cups of water. Bring to a boil; reduce to a simmer. Cook until and instant-read thermometer inserted in center of pork registers 145 degrees.
  7. Transfer pork to a work surface and shred with two forks; return to pan.
  8. Top soup with cilantro and, if desired, serve with lime wedges. Serve with corn tortillas.

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